Breakfast MUFFINs

Muffin ini bener2 digemari ama keluarga gw. Swamihku suka wangi cinnamon-nya, anak2 suka crumbs topping-nya, mmm gw suka... kombinasi semuanya, termasuk bikinnya :D. Lucunya, salah satu temen-nya Patris malah bela2in ikutan makan remah2 crumbs yg besisa di tempat bekelnya Patris. Waduh-waduh...kesian amat toooh.
Muffin ini emang dikit berbeda dengan muffin yg sebelumnya pernah gw posting di sini. Di bagian atasnya dikasi streusel topping yg bikin muffin ini renyah bagian atasnya (tp tetep empuk dalemnya), krn saat muffin ini di-bake streusel ini akan mengeras dan jadi 'candylike'.

"Literally meaning 'strew' or 'springkle' in German, streusel usually reserved for topping".

Membuat muffin ini hampir sama dengan 'muffin aduk2' pada umumnya, ... nah setelah dituang ke cetakan - sebelum dipanggang, ditambahin topping dulu.
Nambah kerjaan dikit, tapi hasilnya... dahsyat deh :).
Paling enak muffin itu dimakan kala 'fresh from the oven'. Nah kalo emang pengen bikin muffin ini pagi2, gw saranin bikin topping-nya malem aja, trus dikulkasin. Bahan2 kering bisa siapin dari malem, campur di satu kantong plastik. Keesokan paginya, pertama keluarin topping dari kulkas, biarin sebentar di suhu ruangan sambil kita nyampur adonan muffin. Bahan2 kering tinggal dicampur ama bahan2 basah... dst. Buat muffin kali ini sy ganti fresh berry dengan 1 cup campuran chocolate chips & raisin. Enaaak lho :).

Recipe from: The Martha Stewart Living Christmas Cookbook

Makes 1 dozen
10 tbsp unsalted butter, melted, plus more for tin
1 3/4 cup all-purpose flour
1 tbsp baking powder
1 1/4 tsp ground cinnamon
1/4 tsp salt
1/2 vanilla bean, split lengthwise & scraped ~sy pake vanilla essense
2/3 cup sugar
2/3 cup milk, room temperature
1 large egg, room temperature
1 1/4 cup mixed fresh berries
Streusel Topping (recipe follows)

1. Preheat oven to 400 F. Butter a standard muffin tin. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a bowl, whisk together butter, vanilla-bean scrapings, sugar, milk, and eggs.
Fold butter mixture and the fruit into flour mixture, using no more than 10 strokes.
3. Spoon 1/4 cup batter into each prepared muffin cup; gently press 2 tbsp streusel on top of each. Bake until tops are golden, 15-17 minutes. Remove from oven; let cool in pan 15-50 minutes before transferring to a wire rack.
Serve warm or at room temperature.

Streusel Topping
Makes enough for 12 standard muffins
2/3 cup all-purpose flour
2/3 cup confectioners' sugar
1/4 tsp ground cinnamon
Pinch of salt
5 tbsp unsalted butter, melted

In medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter; combine using your fingers, until mixture is crumbly.